Chemical test for mammalian feces in grain products : collaborative study = Un test chimique de détection de fèces de mammifères dans les produits à base de céréales : étude interlaboratoiresGERBER, H. R.Journal - Association of official analytical chemists. 1989, Vol 72, Num 5, pp 766-769, issn 0004-5756Conference Paper

Polyphenol oxidase in wheat grain : Whole kernel and bran assays for total and soluble activityFUERST, E. Patrick; ANDERSON, James V; MORRIS, Craig F et al.Cereal chemistry. 2006, Vol 83, Num 1, pp 10-16, issn 0009-0352, 7 p.Article

Transfer von 137Cs und 90Sr in Mehl, Kleie und Stroh von Weizen, Roggen, Gerste und Hafer in den Jahren 1982, 1986 (Reaktorunfall in Tschernobyl) und 1987 in Feldversuchen = Etude, par des essais au champ, du transfert de Cs137 et Sr90 dans la farine, le son et la paille de blé, de seigle, d'orge et d'avoine en 1982, 1986 (accident du réacteur nucléaire à Tchernobyl) et 1987 = Transfer of 137Cs and 90Sr to flour, bran and straw from wheat, rye, barley and oats during the years 1982, 1986 (reactor accident at Chernobyl) and 1987 by field measurementsBUNZL, K; KRACKE, W.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1989, Vol 188, Num 5, pp 439-444, issn 0044-3026Article

Reducing beta-glucan solubility in oat bran muffins by freeze-thaw treatment attenuates its hypoglycemic effectLAN-PIDHAINY, Xiaomiao; BRUMMER, Yolanda; TOSH, Susan M et al.Cereal chemistry. 2007, Vol 84, Num 5, pp 512-517, issn 0009-0352, 6 p.Article

READY-TO-EAT (RTE) WHEAT BRAN BREAKFAST CEREAL AS A HIGH-FIBER DIETKAMRAN, Muhammad; SALEEM, Nida; UMER, Zahida N et al.Journal of food processing and preservation. 2008, Vol 32, Num 5, pp 853-867, issn 0145-8892, 15 p.Article

Bran size distribution at milling and mechanical and biochemical characterization of common wheat grain outer layers : A relationship assessmentGREFFEUILLE, V; ABECASSIS, J; LAPIERRE, C et al.Cereal chemistry. 2006, Vol 83, Num 6, pp 641-646, issn 0009-0352, 6 p.Article

Extrusion of regular and waxy barley flours for production of expanded cerealsBAIK, Byung-Kee; POWERS, Joseph; NGUYEN, Linhda T et al.Cereal chemistry. 2004, Vol 81, Num 1, pp 94-99, issn 0009-0352, 6 p.Article

A model for predicting forces and work inputs in cereal flakingLEVINE, L; CAMPANELLA, O; CORVALAN, C et al.Cereal foods world. 2004, Vol 49, Num 1, pp 11-19, issn 0146-6283, 9 p.Article

Eigenschaften nachzerkleinerter und windgesicheter Weizenmehle = Properties of regrind and classified wheat floursHANDRECK, Bernd; BANAFA, Walid.Getreide, Mehl und Brot (1972). 2002, Vol 56, Num 3, pp 155-162, issn 0367-4177, 8 p.Article

Effects of natural chelating agents on the solubility of some physiologically important mineral elements in oat bran and oat flakesEKHOLM, Päivi; VIRKKI, Liisa; YLINEN, Maija et al.Cereal chemistry. 2000, Vol 77, Num 5, pp 562-566, issn 0009-0352Article

Antioxidant activity of steryl ferulate extracts from rye and wheat branNYSTRÖM, Laura; MÄKINEN, Marjukka; LAMPI, Anna-Maija et al.Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 7, pp 2503-2510, issn 0021-8561, 8 p.Article

Fractionation of cereal flour by sedimentation in non-aqueous systems. I. Development of the method and chemical characterisation of the fractionsHARTMANN, Stephanie; KOEHLER, Peter.Journal of cereal science (Print). 2008, Vol 47, Num 3, pp 576-586, issn 0733-5210, 11 p.Article

Almonds for Nutritious and Delightful Breakfast CerealsSHELKE, K; MILLER, R. A.Cereal foods world. 2012, Vol 57, Num 2, pp 64-67, issn 0146-6283, 4 p.Article

Bestimmung der Stippen im Hartweizengriess = Speck counting in durum semolinasEVERS, Anthony; ERDENTUG, Aytun.Getreide, Mehl und Brot (1972). 2003, Vol 57, Num 2, pp 82-84, issn 0367-4177, 3 p.Article

Comparing sugar components of cereal and pseudocereal flour by GC-MS analysisACANSKI, Marijana M; VUJIC, Djura N.Food chemistry. 2014, Vol 145, pp 743-748, issn 0308-8146, 6 p.Article

Neue Möglichkeiten der hydrothermischen Behandlung von Getreide und Getreideprodukten = New possibilities of hydrothermic treatment of cereals and cereals productsLEHRACK, U; VOLK, J.Getreide, Mehl und Brot (1972). 1992, Vol 46, Num 9, pp 268-273, issn 0367-4177Article

Flowability Properties of Commercial Distillers Dried Grains with Solubles (DDGS)BHADRA, Rumela; MUTHUKUMARAPPAN, K; ROSENTRATER, Kurt A et al.Cereal chemistry. 2009, Vol 86, Num 2, pp 170-180, issn 0009-0352, 11 p.Article

Expectations, needs and segmentation of healthy breakfast cereal consumersLEE, C. M; MOSKOWITZ, H. R; LEE, S. Y et al.Journal of sensory studies. 2007, Vol 22, Num 5, pp 587-607, issn 0887-8250, 21 p.Article

Moving whole grains forward : The case for a whole grain collaborativeMARQUART, Len; FAUBION, Jon; RUI HAI LIU et al.Cereal foods world. 2007, Vol 52, Num 4, pp 196-200, issn 0146-6283, 5 p.Article

Uptake of carbon dioxide by concrete and implications of this process for grain storage = Sorption du dioxyde de carbone dans le béton et implications de ce phénomène pour le stockage des céréalesBANKS, H. J; MCABE, J. B.Journal of Stored Products Research. 1988, Vol 24, Num 3, pp 183-192, issn 0022-474XArticle

EFFECT OF MILK FAT, KEFIR GRAIN INOCULUM AND STORAGE TIME ON THE FLOW PROPERTIES AND MICROBIOLOGICAL CHARACTERISTICS OF KEFIRMAGRA, Taxiarhoula I; ANTONIOU, Klio D; PSOMAS, Evdoxios I et al.Journal of texture studies. 2012, Vol 43, Num 4, pp 299-308, issn 0022-4901, 10 p.Article

Beyond Whole Grain : The European HEALTHGRAIN Project Aims at Healthier Cereal FoodsPOUTANEN, Kaisa; SHEPHERD, Richard; SHEWRY, Peter R et al.Cereal foods world. 2008, Vol 53, Num 1, pp 32-35, issn 0146-6283, 4 p.Article

Comparison of endoproteinases of various grainsJONES, Berne L; LOOKHART, George L.Cereal chemistry. 2005, Vol 82, Num 2, pp 125-130, issn 0009-0352, 6 p.Article

Cereal Biofortification: Strategies, Challenges, and BenefitsTAYLOR, J; TAYLOR, J. R. N; KINI, F et al.Cereal foods world. 2012, Vol 57, Num 4, pp 165-169, issn 0146-6283, 5 p.Article

More of the Grain—Progress in the HEALTHGRAIN Project for Healthy Cereal FoodsPOUTANEN, Kaisa; SHEPHERD, Richard; SHEWRY, Peter R et al.Cereal foods world. 2010, Vol 55, Num 2, pp 79-84, issn 0146-6283, 6 p.Article